Investigation of melting and crystallization processes of fat components of praline masses

Abstract

The processes of melting and crystallization of lauric fat KS35 and coconut oil by the method of differential scanning calorimetry were studied. The process of crystallization of coconut oil takes place in the temperature range 13.1–15.9 °C, while heat is released 118.3 J/g. The process of crystallization of lauric fat KS35 occurs in the temperature range 20.4–25.9 °C, with a heat release of 152.7 J / g. Lauric fat melts in the range of 28.7–33.9 °C, 147.4 J/g is absorbed during this endothermic reaction. Temperature interval, the heat effect of melting coconut oil is lower (18.3–26.4 °C, 95.5 J / g). Reduction of melting and crystallization temperatures of coconut oil in comparison with lauric fat proves that the composition of coconut oil includes a greater number of unsaturated acids, the crystallization and melting of which occurs at a lower temperature than saturated ones.In the paper, the possibility is of using DSC data for determining optimal parameters for forming and cutting praline masses in the production of praline candies. Forming should be done after holding the praline mass in the temperature range 20-26 °C, with most of the triglycerides of lauric fat having a solid state, which allows the molded praline tow to keep its shape and not spread after exiting the matrix. It is advisable to cut praline tows on candies at a temperature of 13 – 16 °C, since in this range most of the triglycerides and coconut oil have a solid state, which makes it possible not to crush the tourniquet and sweets during cutting..